食品科学2025，Vol.46Issue(8)：274-282,9.DOI:10.7506/spkx1002-6630-20240905-050
杀青处理对带青皮干制核桃品质特性及风味成分的影响
Effects of Different Pre-drying Temperatures on Quality Characteristics and Flavor Components of Kernels from Dried Walnuts with Green Husks
摘要
Abstract
This study investigated the impact of a new walnut processing technology on the quality and flavor of walnut oil in order to provide a theoretical basis for the development and application of this technology.Kernels from walnuts with green husks subjected to pre-drying treatment at 25,120,150 and 200℃followed by natural drying and those treated directly by natural drying as a control were compared for their sensory quality,walnut oil quality,volatile organic compounds(VOCs).The results showed that pre-drying treatment resulted in higher overall sensory score of walnut kernels,the highest score of 34 being observed with pre-treatment at 150℃for 60 min.Meanwhile,compared with the control,it increased the relative content of oleic acid in walnut oil and decreased the relative contents of linoleic and olenic acids.The relative content of unsaturated fatty acids in walnut oil was over 91%,the ratio of ω-6 to ω-3 polyunsaturated fatty acids(PUFAs)was within a reasonable range,and the basic physicochemical indicators met the national standards,indicating rich nutrition and good quality.Furthermore,pre-drying treatment increased the contents of most VOCs in walnut kernels.Walnut kernels pre-treated at 150℃for 60 min contained the most abundant VOCs,and showed increased contents of aldehydes,ketones and heterocyclic compounds and decreased contents of alcohols,acids and esters compared with the control group.However,there was no significant difference in the content of terpenes between them.A partial least square-discriminant analysis(PLS-DA)model was generated based on the gas chromatography-ion mobility spectrometry(GC-IMS)results,which could well differentiate among walnut kernels with different pre-drying treatments,and 18 compounds were selected as the key VOCs affecting the flavor characteristics of walnut kernels with pre-drying treatments.关键词
核桃/干制/品质/脂肪酸/挥发性成分/气相色谱-离子迁移谱Key words
walnut/drying/quality/fatty acids/volatile components/gas chromatography-ion mobility spectrometry分类
轻工业引用本文复制引用
郭聪聪,崔悦,高爽,苏博雅,马爱进,齐国辉,田益玲..杀青处理对带青皮干制核桃品质特性及风味成分的影响[J].食品科学,2025,46(8):274-282,9.基金项目
"十四五"国家重点研发计划重点专项(2022YFD1600402) （2022YFD1600402）
河北省特色油料农业产业技术体系配套农机与产品加工专项(HBCT2024050206) （HBCT2024050206）
河北省湿地保护与绿色发展协同创新中心项目(2023hbxczx1-11) （2023hbxczx1-11）
